George Carlin Quotes

Once food gets into our fridges, larders and kitchens, ensuring that it gets used up before going off seems like an obvious thing to do - but it's alarming how many millions of tonnes are simply chucked because we don't keep track of the food we've spent our money on.

I'm the guy who will eat something that looks nice when I'm out, but when I take it home in a doggie bag, it'll sit in the back of my refrigerator until it starts to move.

I don't like to waste anything. Any food left over from the night before is always eaten the next day.

Cooking Tip: Wrap turkey leftovers in aluminum foil and throw them out.

If it has a shelf life longer than you, don't eat it.

I am someone who puts their takeout or leftovers into the Tupperware and stores it in the refrigerator overnight.

FoodSaver containers extend the life of my food so I can have fresh food ready all week long.

My brain knows best-before dates are a con; my panicky gut treats them like a nuclear countdown.

I like eating food after it's gone off.

For as long as I can remember, my father saved. He saves money, he saves disfigured sticks that resemble disfigured celebrities, and most of all, he saves food. Cherry tomatoes, sausage biscuits, the olives plucked from other people's martinis --he hides these things in strange places until they are rotten. And then he eats them.

Well, I've got a color telly, and a fridge. I've got some pork chops in the fridge, but the chops keep going off, so I have to keep buying more.

I'm not a cook and I always stick everything in the freezer and then I leave things out, saying 'if it's good today it will be good tomorrow.'

The rule I use is, If it doesn't come out of the ground looking the way it looks when you eat it, be careful.

Without food, we cannot survive, and that is why issues that affect the food industry are so important.

In Britain, the big supermarkets dominate our food chain. British supermarkets are some of the best in the world at controlling, manipulating and delivering cheap food.

There's a short chain between field and fork, and the shorter that chain is - the fresher, the more transparent that system is - the less chance there is of anything from bio-terrorism to pathogenicity to spoilage.

Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we are all part of that chain, all food people, all dedicated to feeding the world.

According to the 'food waste pyramid,' ensuring that food is eaten by people is the top priority. Failing that, the next best thing is to feed it to farm animals.

It's really important to teach people how to get food, how to grow it, how to pick it, how to prepare it and what's safe to eat.

It's not leftovers that are wasteful, but those who either don't know what to do with them or can't be bothered.

Only 10 per cent of food grown in India is processed. So the best way to reduce food waste and maximise calorie delivery is to increase that ratio of processed food to total food.

The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.

Food has become such an interesting issue in the nation and the world.

We domesticated pigs to turn food waste back into food. And yet, in Europe, that practice has become illegal since 2001 as a result of the foot-and-mouth outbreak. It's unscientific. It's unnecessary. If you cook food for pigs, just as if you cook food for humans, it is rendered safe. It's also a massive saving of resources.

When a raw food becomes processed food, it can be best valued, protected, stored, and safely delivered to customers.